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–+ servings

Sheet Pan Zucchini Chicken Enchiladas

A lighter, low-carb take on enchiladas usingzucchini instead of tortillas. These Sheet Pan Zucchini Chicken Enchiladas arefilled with chicken, beans, corn, and spices, and baked with enchilada sauceand cheese for a healthy and delicious meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-inspired
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 Tbsp. olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • ½ cup frozen corn no need to thaw
  • ½ cup of black beans thoroughly rinsed and drained to remove excess liquid.
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 3 cups shredded cooked chicken
  • ½ cup tomato salsa
  • 1 cup red enchilada sauce divided
  • 1 cup shredded Mexican blend cheese divided
  • 2 lbs. zucchini about 3 medium
  • Kosher salt and freshly cracked black pepper adjusted according to your preference.
  • Sheet pan half sheet, 18 x 13 inches
  • Vegetable peeler a Y-shaped peeler works best for zucchini slices

Instructions
 

Prepare the Zucchini "Tortillas":

  • Preheat your oven to 375°F (190°C) and line a large sheet pan with parchment paper.
  • Using a vegetable peeler, peel the zucchini into long, thin strips.
  • These will act as your enchilada "tortillas."
  • Lay the strips on paper towels and lightly sprinkle with salt to help remove excess moisture.
  • Set aside for 5-10 minutes, then pat them dry.

Prepare the Chicken Filling:

  • Warm 2 tablespoons of olive oil in a spacious skillet over medium heat until it shimmers.
  • Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
  • Add the frozen corn and black beans to the skillet.
  • Stir in the chili powder and cumin, cooking for another 2-3 minutes until heated through.
  • Stir in the shredded cooked chicken, ½ cup of tomato salsa, and ½ cup of the enchilada sauce.
  • Mix everything together until well combined, then season with salt and black pepper to taste. Remove from heat.

Assemble the Enchiladas:

  • Lay 3-4 strips of zucchini slightly overlapping to create a "tortilla."
  • Spoon a small amount of the chicken mixture onto one end of the zucchini strips, then roll it up tightly.
  • Place the rolled zucchini enchiladas seam-side down on the prepared sheet pan.

Bake:

  • Pour the remaining ½ cup of enchilada sauce evenly over the zucchini enchiladas.
  • Sprinkle with the shredded Mexican blend cheese.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.

Serve:

  • Remove from the oven and let the enchiladas cool for a few minutes before serving.

Nutrition

Calories: 400kcal
Keyword zucchini enchiladas
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